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I have figured out how to sneak pumpkin into everything this year. You have to try this combination, Thai Pumpkin Laksa with Crunchy “Fried” Chickpeas.
I’m talking sweet AND savory. Most years I tend to go the all savory route with pumpkin. Remember, I rarely mix my chocolate with fruit (yes pumpkin is a fruit – it’s actually a berry!), I truly love an all chocolate dessert! Anyway, this year things are a bit different. It’s kind of pumpkin everything… and I am so into it.
Me and pumpkin are definitely having a moment, which I think I’ve already mentioned…
Ok, clearly, I am out of things to talk about if I am discussing my obsession with pumpkin. My life is semi-boring at the moment. Okay, not semi-boring.
Just plain BORING.
I don’t mean that I am bored, cause it’s actually the complete opposite, I am not bored in the least. I just mean that most people would think my life is boring. Basically all my time is spent either in the kitchen, crouching over food taking photos, typing at my computer, milking the goat, making grocery lists, making lists in general or cleaning the kitchen.
It’s kind of busy over here, but I actually love it. I have discovered that I stress more when I am not busy. I’ve also wondered if there will ever be a time in my life where I am not stressed and can actually relax instead. I think about this a lot. Ever since I can remember, I have been a stresser. I don’t think I’ve ever known life without at least a little stress.
I don’t know if I can do life without stress.
Hmmm…..maybe when I am old…and probably clinically crazy too, maybe then I will relax.
Maybe. I dunno. That’s a big one.
WAIT, though! I do have some fun things to share. One, we got new chickens….like eight new chickens actually, and they are red feathered and pretty, and they lay lots of eggs!!
Or well, they are supposed to lay lots of eggs. So far they have only laid two, and well, Dad is totally scratching his head about it. But I’m pretty a sure a two-hour car ride on a cold night (in their coop in the back of the truck bed) to a new environment would be enough to stress them out for a bit (it would stress me out, but again, that’s saying much). Plus, the new Rhode Island Reds and our old white feathered Buff Orpingtons are not really getting along that well. They are staying segregated from each other. They literally live right outside my kitchen window, Reds on one side, Whites on the other.
It kind of makes me think of the 60’s and the separation of blacks and whites…it’s weird and I don’t like it, I want my chickens to get along…I hope they become friends soon!
And since we are on the subject of animals, I want to give you guys a little Snape update. He’s awesome! He hangs with me all day long. In fact, he is currently chillin on my desk right in between my arms and my keyboard. He likes to keep close, and I love it! I have to take a photo and show you already! If you happen to follow me on Snapchat then you’ve already seen a whole lot of this little black cat!
So another thing that’s totally not boring?
This Thai Pumpkin Laksa!
It’s full of so many great Thai flavors, and of course, lots of pumpkin – which yes, I promise pairs amazingly well with the Thai flavors going on here. This soup/noodle bowl is super simple too. Just add everything to a soup pot and simmer. Lots of ginger, a little soy sauce, canned coconut milk, pumpkin and just a small amount of peanut butter too. Like all my favorite flavors in one!!
And there are noodles involved too, AND it’s all totally HEALTHY.
Triple, YES.
Perfect for a Thursday night don’t you think??
Oh and the chickpeas!! Those are just YUM! I coated them in cinnamon sugar and roasted them until they where extra crunchy. I literally could snack on these chickpeas all day long. They are like a super healthy potato chip, but with cinnamon.
Gimme.
So tomorrow I’m thinking sweet?? Healthy today…sweets for Friday?!? You with me?
Thai Pumpkin Laksa with Crunchy "Fried" Chickpeas.
Servings: 4 Servings
Calories Per Serving: 976 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 tablespoon sesame oil
- 2 cloves garlic minced or grated
- 1 inch fresh ginger grated
- 1 red fresno pepper seeds removed + chopped (may use a jalapeno if needed)
- 2 green onions chopped
- 3 1/2 cups chicken or vegetable broth
- 1 small pumpkin, peeled + cut into cubes (about 3 cups cubed)
- 1 tablespoon rounded creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 (14 ounce) can unsweetened coconut milk
- 1 large bunch broccolini stems trimmed
- 1/2 cup fresh cilantro chopped
- 1/4 cup fresh mint chopped
- 8 ounces rice noodles
- arils from 1 pomegranate
Crunchy "Fried" Chickpeas
- 2 (15 ounce) cans chickpeas drained + rinsed
- 3 tablespoons olive oil
- 1 teaspoon cinnamon
- 1 teaspoon brown sugar
- salt + pepper to taste
Instructions
- Heat a large soup pot over medium heat and add the sesame oil. Once hot, add the garlic, ginger, fresno pepper and green onions. Cook 30 seconds to 1 minute or until soft + fragrant.
- Slowly stir in the chicken or vegetable both and then add the cubed pumpkin. Bring the soup to a boil and simmer 15-20 minutes or until the pumpkin is fork tender. Add around half to 3/4 of the soup to a blender or food processor and blend until completely smooth. Return the soup to the pot.
- Add the peanut butter, soy sauce, fish sauce and coconut milk, stirring to combine. Add the broccoli and cook until tender, about 8-10 minutes.
- Meanwhile, cook the rice noodles according to package directions.
- Once the broccoli is tender, remove it from the heat and stir in the cilantro + mint. Ladle the soup into bowls and add a big handful of rice noodles. Top with crunchy chickpeas (recipe below) and pomegranate arils. EAT UP!
Crunchy "Fried" Chickpeas
- Preheat the oven to 425 degrees F.
- Spread the chickpeas out on a towel and dry them completely. Add the chickpeas to a baking sheet and toss with the olive oil, cinnamon, brown sugar, salt + pepper. Toss well to evenly coat. Roast for 20 minutes and then stir the chickpeas around and roast another 20 minutes or until the chickpeas are browned and crunchy. Remove from the oven and serve warm atop the soup. Save any leftovers for snacking later!
A noodle for your Thursday? I do think so.
Hi Tieghan,
I’ve followed your website for a long time– I love your recipes and food photography! Something’s been bothering me for awhile now, though, so I thought I’d finally come out with it.
I think it’s culturally insensitive to reduce ethnic cuisines into a couple of flavors/ingredients and then label a recipe those ingredients as if it were an authentic recipe. In this case, what you’ve created here isn’t a Thai dish at all, but because you were maybe inspired by actual Thai food and used some coconut milk and Thai flavors, you’ve labeled it “Thai.” It’s a delicious and unusual recipe, but it isn’t Thai.
I’m not a food purist by any means. I think people should alter recipes and find new ways to do things. I guess to put it more clearly, the issue for me is when someone (usually from a privileged background) incorrectly attributes things (in your case, recipes) to an ethnic group. I think it’s fine to say “Thai inspired” or “Thai fusion” or just leave out “Thai” entirely. The reality is that you made your own recipe that is very different from authentic Thai food.
If I put peanut butter and jelly in a tortilla, I can call it a burrito, but that doesn’t make it Mexican. I can put pico de gallo on my pho, but that doesn’t make it Mexican, either. Food isn’t just about its ingredients or flavor profiles: it’s also about culture and history.
I’ve noticed you do this a lot: from your Coconut Honey Lime Filipino Chicken Adobo Skewers, to your Hawaiian Carne Asada Fries with Pineapple Pico De Gallo, to your Vietnamese Meatball Lettuce Wraps with Mango Salad + Cilantro-Basil Cashew Sauce, to your Indian Style Baked Eggs with Green Harissa + Naan. When you take a Tunisian dish (shakshuka) and pour a Moroccan condiment on it (Harissa), it hardly seems fair to call it Indian just because you added garam masala.
I would like to just politely request that going forward you avoid positioning your recipes as if they are authentic ethnic cuisine. I think your recipes would have sounded and looked just as heavenly if they had been titled Coconut Honey Lime Chicken Adobo Skewers, Carne Asada Fries with Pineapple Pico De Gallo, Meatball Lettuce Wraps, etc… and would have been more respectful to the ethnic cuisines that inspire you.
Thanks for hearing me out. I really do love your recipes and think you are such a creative chef and I’m looking forward to the release of your book. I wish I could cook like you! I really hope you take some time and consider my request.
Eden
HI Eden,
Thank you for kindly pointing out your issue. I will think about everything you said for naming recipes from here on out. That said, the recipes I am naming, I do feel are correct. They may not be perfect, but to most people these are Thai flavors. I understand everything you are saying and in no way have meant to offend you. Hope you understand and again thanks for your kind words. I am so flattered! AND thank you for kindly pointing this out. That is not always the case and I really appreciate you being kind!!
Have a great weekend! 🙂
Curious about the response to critique regarding cultural insensitivity. When you say “to most people” to whom are you referring? Do you think that most Thai people would call this Thai food? I hope that you sincerely will consider the above comments in a serious way, in spite of having already decided that you think you are correct. Yes, this soup sounds tasty, but I do also find it a tad presumptuous to call it Thai soup. Just my own humble opinion.
Hi Jerris,
Thank you for your thoughts and opinion’s, I really appreciate them.
Hope you are having a great weekend, Tieghan!
I love thai food and this is perfect for my vegetarian needs, thank you x
http://www.wonkylauren.com
What a color composition. I love it, and I can imagine the taste truly.
Wow, this looks amazing!!
I’m on a bit of a pumpkin kick too, I just can’t get enough.
Katie xoxo
http://www.iheartkatiecakes.co.uk
Snape sounds like such a cutie! My cat Latte was following me around all day today, I kind of loved it! 🙂 And this soup looks so good, I’m loving all the colors!
What a perfect fall dish! Love the fusion of a Thai laksa with those gorgeously bright pomegranate seeds. Another absolute winner Tieghan that I will definitely be saving to make next autumn when it is pumpkin season over here. X
PS fried chickpeas are GENIUS!!
Oh the pictures are wonderful today and so is the food.
I was in Singapore last week and it was my mission to track down a delicious bowl of Laska soup. Mission accomplished! Your rendition looks so great and unique.
Made this tonight for my family and they loved it!!! Had to make a few little changes due to lack of ingredients and time but it was absolutely delicious. Thank you very much for the great recipe!! Love your photography too 🙂
Wow!!! I need to make this soon it looks amazing and the pictures are gorgeous! Yes please take some kitty pictures!
I think I read some where that you are supposed to sneak a new chicken into the flock at night. Seems in the morning their little heads cannot remember who was roosting next to them last night so they just accept the newbie as though they had been with the family all along. Not sure what you do now. I don’t know if they even see difference in color? I bet someone has researched it, though!
haha! That is pretty funny! Thanks for the tip! 🙂
Another day and another terrific recipe! Home run as usual 🙂
this look 100% asian recipe, colors are attractive love it so much
Love all the colors and flavors in this! Looks incredible!
Once again you nailed another pumpkin recipe. Give me all the noodles!